This is for ED who wanted an old fashion lemon pie. This is from an
old Farm Journal cookbook.
Lemon Fluff Pie
baked 9" pie shell
4 eggs
grated peel of 1 lemon
1/4 cup fresh lemon juice
3 Tblsp. water
1 cup sugar
Separate eggs, putting whites in mixing bowl and yolks in top of
double boiler. Beat yolks until thick, gradually stir in lemon peel
and juice, water and 1/2 cup sugar. Cook over hot water until
thickened, stirring constantly. Remove from hot water. Beat egg
whites until stiff; beat in 1/2 cup sugar ( 1 tblsp. at a time).
Continue beating until whites are glossy and pile high.
Fold half the whites into warm yolk mixture; when evenly blended,
empty into p
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